Pickled Eggs with Beets
Purple, pickled, and packed with protein, these Beet Pickled Eggs combine the tenderness of hard-boiled eggs with the crunch of beets. Just a few easy steps and you’ll have snacks for days.
Table of Contents
I’ve sung the praises of hard-boiled eggs many times before on the site. And who wouldn’t! They are delicious, nutritious, and easy to make. And while I’m usually totally happy garnishing them with little more than a dash of salt and pepper, sometimes I feel like something a bit different. Something crunchy. And purple. So, on those days, I make pickled eggs. But why make JUST pickled eggs when I can make pickled eggs and beets!
I’ve always been a fan of beets. I add them to pretty much any salad I toss. I also add them to pickling jars with eggs. The softness of the egg and the crunch of the beet are different but work so well together to the point I HAVE to have a bite of both every time.
Want to get purple and pickled protein? Keep reading…
Are Beet Pickled Eggs Healthy?
Yes, they are. Beets contain fiber, vitamins, minerals, and antioxidants, while eggs contain protein and energy. Apple cider vinegar has been touted for its health benefits, with many believing it aids digestion. There is, however, salt and sugar added to this recipe but if this is a concern, you can reduce the amount used to find that sweet (and salty) spot between taste and nutrition. It can be enjoyed on a paleo diet if you replace the sugar with honey or maple syrup and the salt with Himalayan pink salt.
How do I Cook Beets?
You can cook beets a number of different ways. To boil them, wash them thoroughly, trim off the beet greens, then add them to a saucepan and cover with water. Bring to a boil, then to a simmer. The beets should take 30–45 minutes, depending on their size. Once they’re tender, remove, let cool, then peel. You can also roast them. Wash and trim the beets, then toss them with oil, salt, and pepper. Cook them in a 400°F oven for 45–60 minutes. Steaming the beets is another option; it should take 20–30 minutes. You can do something similar if you have an Instant Pot. Add water then set it to manual high pressure for 15 minutes then let the pressure release naturally.
INGREDIENTS
- 1 cup cooked beets, sliced
- 6 large hard-boiled eggs, peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 tsp sea salt
INSTRUCTIONS
Layer
Arrange beets and eggs in a jar.
Boil
Create pickling liquid and boil.
Pickle
Pour liquid over beets and eggs, then chill.
Devour!
FAQs & Tips
How do I prep and store these eggs?
As the recipe prescribes, let the eggs and beets chill in the fridge for at least 24 hours after you’ve combined them. The longer, the better, up until three months. I usually use mason jars or plastic containers when storing pickled foods; that way you can see what’s inside without opening them, unlike metal containers. Also, make sure the eggs and beets are completely submerged in the brine. Anything above the surface will dry out.
Why are my eggs rubbery?
There could be a few reasons why your eggs’ texture is rubbery. First, did you overcook the eggs? Second, how old are your eggs? Older eggs are more alkaline, which affects the texture of the egg white. The pickling time and temperature could also play roles. Let the brine cool before submerging the eggs, and bear in mind, the longer they sit in the brine, the firmer the eggs will become. If they’ve been in that jar for a while, this could explain why they seem rubbery.
Can I reuse the pickling brine?
In general, that brine is totally reusable. Just keep in mind it will lose its flavor and pickled potency over time, so if it has been in service for a few months, you will most likely need to replenish it with the addition of more vinegar, salt, and sugar. If you do add more, put the brine back on the stove and simmer it until the added salt and sugar dissolve. Let it cool then merge it with your new batch of eggs and beets.
Varieties
If you believe there’s always more room in the mason jar, then why not fill that space with thinly sliced red onions or carrots? Both taste great when pickled. Or you can turn to your spice rack to add dill, peppercorns, red pepper flakes, mustard seeds, or bay leaves. You can also add garlic, though I recommend using cloves instead of crushed garlic or powder. For a bit of heat use jalapenos or chili peppers. Prefer sweetness? Use honey or maple syrup instead of sugar (or add the honey/syrup to the sugar already in the brine).
Beet Pickled Eggs
Purple, pickled, and packed with protein, these Pickled Eggs with Beets combine the tenderness of hard-boiled eggs with the crunch of beets. Just a few easy steps and you’ll have a snack for days.
Servings 6 servings
Calories 144kcal
Ingredients
- 1 cup cooked beets sliced
- 6 large hard-boiled eggs peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon sea salt
Instructions
- In a 24-ounce jar, layer the sliced beets and peeled hard-boiled eggs.
- Combine water, apple cider vinegar, sugar, and sea salt in a saucepan. Heat over medium until the sugar and salt dissolve, then bring to a boil.
- Carefully pour the hot pickling mixture over the beets and eggs in the jar. Let the mixture cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours to allow the eggs to pickle and develop flavor before serving.
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 509mg | Potassium: 132mg | Fiber: 1g | Sugar: 19g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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